The Ternary

This is our 3^rd experience at this establishment. What an experience, we chatted with the head chef Anthony and we listened to his recommendations for first course. Then we spoke with our chef Robbie, we chose scotch fillet and then we sampled a couple a tasting reds to compliment the steak. He recommended the four in hand great wine complimented meal perfectly.. loved the whole experience., a definite must eat here.

Last week The Ternary celebrated its first birthday. If you’re scratching your head at the name, the restaurant draws its name from the Latin word ‘ternarius’ meaning three. It’s a nod to the three pillars of this flashy space — grill, wok and wine — tucked away in the Novotel Sydney on Darling Harbour.
To make the evening doubly special, French parent group AccorHotels were also celebrating a birthday — their 25^th Anniversary here in Australia. And where better to celebrate it, than in the hotel where they first began their Australian operations back in 1991 — the Novotel Sydney on Darling Harbour!
Starting on the scenic patio watching the fading evening light reflected in the city’s glass windows, guests were treated to bottomless glasses of Moët & Chandon Champagne. Trays of betel leaves topped with flaked smoked salmon, salmon pearls and fried shallots fuelled our appetites before we ventured inside for the big reveal.
The stylish, open plan restaurant has two distinct kitchens, complete with great seating for solo diners (and anyone else who likes to have an intimate conversation with their chef). The Asian Kitchen trotted out curled Western Australian yabby tails on tomato gel with cucumber and apple, followed by kingfish sashimi, and tempura oysters with ponzu sauce.
From the Grill Kitchen we enjoyed flavoursome lamb kafta in cos lettuce and pomegranate, and compelling oxtail pithiviers. Guests of The Ternary are able to mix, match and share dishes from both kitchen menus, as well as from the Wine Bar, which also boasts an Enomatic wine system with nearly a hundred wines that areable to be enjoyed by glass or bottle.
All kitchens operate under the stewardship of Executive Chef Anthony Flowers. His 22 years of experience includes time at The Mean Fiddler, Stacks Taverna, Ad Lib Bistro Pymble/​Double Bay and Berowra Waters Inn.